01395nas a2200145   4500008004100000245009700041210006900138260000800207490000600215520083900221100002101060700002101081700002401102856012301126       2015                        eng d00aRapid characterization of oxidative deterioration in edible oil by optical photospectrometry0 aRapid characterization of oxidative deterioration in edible oil   cAPR0 v33 a<p>This research work aimed to investigate the kinetic reaction of reused cooking oil and find the optimum conditions of its process. The feedstock was collected from the commercially available sunflower oil. Our investigation shows that the kinetic reaction of reused sunflower oil (auto-oxidation) obtained in terms of variation of absorption coefficient of unexposed sunflower as 0.05 while the exposed sunflower had 0.075. The optimum condition from optical absorption spectroscopy investigations were obtained as 0.267 for unexposed sunflower oil and 0.194 for exposed sunflower oil at room temperature. Furthermore, our FTIR spectroscopic results obtained are accurate and precise enough for such detection such as free fatty acid (FFA ~ 26%), acid ~ 53% and saponification ~ 192% get reduce in exposed oil was investigated.</p>1 aMore, Pravin, S.1 aShelke, Anil, V.1 aLate, Dattatray, J.  uhttps://library.ncl.res.in/content/rapid-characterization-oxidative-deterioration-edible-oil-optical-photospectrometry